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Winemaker's Notes:

The wine is produced from various vineyard sites located in Rioja Alta, and each wine was vinified separately. Fermentation took place in French oak vats, giving the wine more character, and the wine was transferred to 50% new and 50% used French oak barriques and aged for 24 months. It was transferred to large French oak vats where it rested for four months to improve the integration of flavors. The wine was bottle aged for 24 months.

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Dinastia Vivanco:
The origins of the winemaking vocation of the Vivanco family date back to the year 1915; to the winemaking district of the village of Alberite, La Rioja, where Pedro Vivanco Gonzalez started to make wine for family use from his vineyards. In 1940 he bought a small wine cellar business in the same village. A curious caption had been carved over the door of that cellar reading: “he who walks by and is thirsty, if the door is, should enter and drink”.

Plenty of toasty French oak on the nose is met with notes of dried herbs, fresh leather, tobacco, sweet dark berry fruit, cinnamon, licorice and seared beef. In the mouth, bright acids and nice firm tannins are buried in a core of sweet and sour Jolly Rancher grapy fruit with hints of pomegranate. A little black currant and some black plum notes pop on the finish, which shows a bit of sticky sweetness. A polished, modern and fruity style. 89pts

Tasting Notes:

The Vivanco Reserva 2005 is pretty much everything a Rioja fan would expect and a bit more: lots of fun, oaky elements in the nose (vanilla and marshmallow), long-lasting black cherry notes, as well as dried herbs, sweet currants, mushrooms, and even limestone. Drink now or in the next several years.

The wine is produced from various vineyard sites located in Rioja Alta, and each wine was vinified separately. Fermentation took place in French oak vats, giving the wine more character, and the wine was transferred to 50% new and 50% used French oak barriques and aged for 24 months. It was transferred to large French oak vats where it rested for four months to improve the integration of flavors. The wine was bottle aged for 24 months.